Apple + Almond Cake

I don’t think I’ve met anyone who doesn’t love a good tea cake. Now while I haven’t called this cake a ‘tea cake’ specifically, that is exactly what it reminds me of.. It’s so light and fluffy, but still packs a real punch in the flavour department. And well, in true Ash fashion, I find it’s best served with tea.. But that’s just me 🙂

You’ll also be pleased to know that this cake is so delicious, that you can even eat it for breakfast! It certainly is healthy enough.. But if you know me, you’ll know that not every meal you eat has to be the definition of ‘healthy’, and I’ll tell you right now, I’ve definitely eaten this cake for breakfast with a few scoops of icecream on more than one occasion!

Preheat your oven to 180°C, and prepare your cake tin. I prefer to line it with baking paper.

Start by peeling, coring, and chopping your apples into small cubes. It doesn’t matter what type of apples you use in this recipe – I have tried with all green apples, and half red/half green, and both tasted amazing. Place the apples in a saucepan, add the date sugar and add 1 cup of water. Stir the mixture, put a lid on it, and let simmer on a low heat until the apples are soft. Make sure you cover them as they cook – you need the juices later! Quickly stir the mix once or twice during the cooking process.

Whilst your apples are cooking, roughly chop your pecans into small pieces and set aside. Prepare your flours and spices by measuring them and placing the quantities into the bowl of a food processor.

Once your apples are soft enough to easily be pricked with a fork, remove them from the heat, and using a slotted spoon, transfer your cooked apples to the food processor. Add the vanilla and almond milk. Now grab a tablespoon, and add 4 tablespoons of the apple-date sugar liquid in the saucepan to everything in the food processor.

Process! If the mixture needs more liquid, add 1-2 more tablespoons of the apple-date liquid. Continue processing until few chunks of apple remain.

Pour the mixture into your prepared cake tin, and top with your pecans. Bake for around 40 minutes, or until the top is lightly browned, and a skewer comes out clean when inserted into the centre of the cake. Let the cake cool in the tin for about 10-15 minutes, before removing from the tin and allowing it to cool completely on a wire rack.

Now, I love eating this cake with mug of tea, and served either on its own, or warmed/as is with vegan icecream (try ginger or caramel coconut icecreams.. Or a combo.. Life changing!), or even vegan yoghurt for a lighter option.

I’ve also made a muffin variation of this cake with dates and walnuts. This will be in another blog post! But it’s very much the same, just with a few additions and shorter cooking time.

I know it may look like a lot of work for cake, but I’m happy to say that it’s totally worth the extra effort! And let’s face it, who doesn’t love cake?!